There is only one treat that my new health-concious palate still craves. You know how biting your nails isn’t nearly as satisfying after you’ve given up the habit for Lent? Foods are the same way with me. My former undercover lover, the pop-tart, tastes sickly sweet and cardboard-y to me now. So for you who are still struggling with sugar addiction: There is a light at the end of the tunnel! Your tastebuds change and things like bell peppers become candy-sweet. Well, this phenomenon did not happen with one demonic sugar-laden substance–ice cream! It tastes just as good as I remember, and seriously does things to my brain so I just can’t get enough. This poses a problem since my favorite vice consists of a wholesome blend of the following:

There’s some calcium in there with the nonfat milk, but that’s about it in terms of nourishment. None of those other ingredients look too promising. Wonder what 19 years worth of this stuff does to you…
Fortunately, I have found a way to satisfy my ice-cream tooth (teeth?). The best part is that it takes minutes to whip up, with no strange ingredients or tools. Minimal effort for the pay-off, baby! With my low-carb ice cream bars, you have no excuse for caving to cravings and blowing $4.00 on toxic sludge for your body. You get the calcium from the cream and cream cheese (go organic if you can, at least on the cream!), the antioxidants from the chocolate, and the medium chain triglycerides from the coconut oil. Consume the Dilly bar‘s healthy cousin with gusto!

Preparation:Beat heavy cream with a mixer until it forms stiff peaks. Do not over-beat or it will get clumpy and turn to butter! Set whipped cream aside. Beat cream cheese, sweetener, and peanut butter until the mixture is smooth and clump free. Test for sweetness. It should be a bit sweeter than you want the finished product. Using a spatula, fold cream cheese into the whipped cream until there are only a few white streaks. Shape ice cream rounds on a pan lined with parchment or waxed paper. Freeze for 1/2 hour.

Melt coating ingredients in the microwave in 10 second intervals, until liquified. Stir until smooth and add sweetener, to taste. Remove rounds from freezer and dip into coatings. You may need to set the round on the paper and spoon the coating over bare spots. Sprinkle bars with nuts immediately after dipping in the coating, if desired. Chill for another few minutes until the coating hardens.

lene

May 29, 2008 at 7:53 pm (9 years ago)

These look so wonderful, my 22 year old son is drooling on my shoulder as I type.

I’m such a mess, I’d get coating all over myself as I ate one of these, I’m sure, and since I have no popsicle sticks on hand, I can’t make them tidier to eat that way. I think I’ll give these a try by layering filling and coating in small freezer cups, to be eaten with spoons. I may even add a layer of chopped peanuts, and make both kinds of coating to use a little of one layer and a little of the other. Thanks for a great recipe!

Anonymous

June 5, 2008 at 4:17 am (9 years ago)

Oh my LAWD girl – these score a big A PLUS with me!

I made a double batch of the filling and put it into a plastic-wrap-lined 9″ pie plate, smoothing it out, then froze – once frozen, cut it into 8 wedges and stuck a popsicle stick into the wide end of each wedge.

Back into the freezer!

Then I melted 40 grams of extra-dark chocolate with some organic expeller-pressed coconut oil, some erythritol and stevia, in a cereal bowl. I used a big spoon and held each wedge by the stick over the bowl and spooned the coating on til the wedges were each covered (except the last one, which only got a drizzle – note to self, next time, more chocolate!) and placed each on a piece of waxed paper as they were coated. Back into the freezer for a few until I couldn’t STAND to wait any longer – oh boy these are RICH RICH RICH!

Next time I will use a plastic-wrap-lined loaf pan and cut into 10 or 12 rectangles. AND melt more chocolate! 😉

Anonymous

oblong

October 28, 2008 at 12:21 pm (9 years ago)

Hello there! I tried making these last night but I replaced the cheese and cream with coconut milk and poured the mix into ice cube trays. They’ve turned out quite well, but more like a sorbet than an ice cream.

I also made the fluffy almond biscuits which turned out amazing. How do you do it? Thank you for all your work creating these fantastic recipes and sharing them with us all!!

Chef Rachel

Alexandra

July 16, 2010 at 6:18 pm (7 years ago)

WOW! Made these last night and they are literally better than any ice cream treats I have EVER had! I'm never eating regular ice cream again!LOVE your blog, everything I've made from it has been so delicious. You are such an inspiration, keep up the good work!!!

LOL I’m with Elaine–only one step further…never leave the house without your camera. Oh, you just never know what’s going to cross your path that you want to capture. *laughing* My camera bag has become my purse.This one’s a cutie with it’s pastel colour and rusty lines.

Oh this is a nice surprise. I'm too busy at this point in my year to start a new TV show, but I have watched and not-unenjoyed CoE. This week shall be… hum, "fun" doesn't seem quite the right word, does it?

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Thank you for all the great recipes! I have been a juvenile diabetic for 38 years now, and have used so many of the sugar alcohol sweeteners. But I only recently found out that erythritol is the only …

Linda TurnerCocoa Beach, FL, USA

I have tried many of your recipes and have never been disappointed. Of course, I love some more than others, but wow, I think it’s wonderful to have a place to go to find just the right thing for the …

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Thanks so much for all your work and experimenting. I have cut out starches and sugars over the last 5 months, and have gotten my 18 year old daughter on board as well, as we are both trying dietary c…

Sheila KrausFredericksburg, TX

My husband was diagnosed as diabetic and celiac last spring. Your recipes have helped make the diet adjustment easier for him to live with by making it possible for him to have some of the sweets he l…

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I want to thank you for all the wonderful recipes you have posted on your blog. I love trying them and sharing them with my family. Your blog is amazing and an inspiration for us low-carb clean/health…

Dannielle McguireManalapan, New Jersey, USA

Lauren Benning! You’re a hero (heroine) of mine! I have no idea if you know who or what I am, but I started low-carbing in early 2010, at a time when you were doing a lot of blogging and your websit…

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